If you have a sweet tooth and a fondness for nostalgic treats, this Copycat Ding Dong Cake Recipe is going to become your new obsession. Imagine sinking your fork into layers of moist chocolate cake, filled and topped with luscious whipped cream and coated in a decadent chocolate glaze—all homemade and bursting with flavor. This cake brings back the same joy of the classic Ding Dong snack cake but elevated, fresh from your own kitchen. Whether for a celebration or a cozy dessert craving, this recipe delivers that perfect combination of rich, creamy, and chocolaty goodness that everyone will rave about.
Ingredients You’ll Need
These ingredients are simple pantry staples, each playing a vital role in creating the signature moist texture and rich taste of this Copycat Ding Dong Cake Recipe. From the deep cocoa powder that gives the cake its chocolatey depth to the buttermilk that keeps it tender, every element is essential to nail that authentic flavor and texture.
- 1 3/4 cups flour: This provides the structure for your moist cake layers.
- 2 cups sugar: Sweetness and moisture that help balance the cocoa’s bitterness.
- 3/4 cup unsweetened cocoa powder: Gives the cake its rich chocolate flavor.
- 2 teaspoons baking soda: Helps the cake rise for fluffy layers.
- 1 teaspoon baking powder: Adds lightness and lift alongside baking soda.
- 1 teaspoon kosher salt: Enhances flavor and balances sweetness.
- 1 cup buttermilk: Adds tanginess and acidity to tenderize the crumb.
- 1/2 cup canola oil: Keeps the cake moist without heaviness.
- 2 large eggs: Bind everything together and add richness.
- 2 teaspoons vanilla extract: Adds warmth and depth of flavor.
- 1 cup freshly brewed hot coffee: Intensifies chocolate flavor without adding bitterness.
- 5 tablespoons flour: For the light, fluffy whipped cream filling.
- 1 cup whole milk: Created a creamy texture for the filling.
- 1 teaspoon vanilla extract: Brings flavor into the whipped cream filling.
- 1 cup unsalted butter (softened): Adds richness and structure to the frosting.
- 1 cup sugar: Sweetens the frosting perfectly.
- 16 ounces semi-sweet chocolate chips: The star of the glossy chocolate glaze.
- 2 cups heavy cream: Whipped for the silky filling and glaze texture.
- 1 tube white cookie icing: Optional for piping fun designs or drizzle.
How to Make Copycat Ding Dong Cake Recipe
Step 1: Prepare the Chocolate Cake Layers
Start by preheating your oven and greasing your cake pans because these moist chocolate layers will bake up beautifully. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt to ensure even mixing and a tender crumb. In a separate bowl, whisk buttermilk, oil, eggs, vanilla, and hot coffee together — the coffee helps deepen the chocolate flavor without overpowering it. Combine the wet and dry ingredients gently but thoroughly until smooth. Pour this luscious batter equally into your prepared pans and bake for about 30 to 34 minutes, or until a toothpick comes out clean. When done, allow them to cool completely before assembling the cake.
Step 2: Whip Up the Creamy Filling
For that dreamy fluff inside the cake, mix flour and milk in a saucepan over medium heat, stirring constantly until the mixture thickens into a custard-like consistency. Remove from heat and stir in vanilla extract, then let it cool to room temperature. In a large bowl, beat softened butter with sugar until light and fluffy, then gradually fold in the cooled mixture and whipped heavy cream until you have a smooth, airy filling. This cream is the secret to getting that signature Ding Dong texture inside the cake—the perfect balance of lightness and sweetness.
Step 3: Create the Decadent Chocolate Glaze
Place the semi-sweet chocolate chips and heavy cream in a heatproof bowl and gently melt them together, either over a double boiler or in the microwave in short bursts, stirring often until silky and glossy. Let this glaze cool slightly but still pourable—that way, it will coat the cake beautifully, creating a shiny, rich finish. Pour the glaze generously over the assembled cake, allowing it to drip down the sides just like the classic snack cake that inspired it.
Step 4: Assemble Your Copycat Ding Dong Cake Recipe
Once your layers are cooled, slice them horizontally to create even more luscious layers. Spread the whipped cream filling generously between each tier for maximum indulgence. Stack carefully and then cover the entire cake in that luscious chocolate glaze. For an extra touch of fun, use the white cookie icing tube to pipe on stripes or designs reminiscent of the original Ding Dong. Refrigerate the cake for a bit to set everything perfectly before serving.
How to Serve Copycat Ding Dong Cake Recipe
Garnishes
Garnishing your Copycat Ding Dong Cake Recipe can be both simple and delightful. Fresh berries like raspberries or strawberries add a tart contrast to the rich chocolate. You can also sprinkle a touch of crushed toasted nuts or a dusting of cocoa powder for a sophisticated finish. A few dollops of extra whipped cream on the side make every bite feel like a celebration.
Side Dishes
To turn your cake serving into a full experience, consider pairing this recipe with fresh fruit salad or a light coffee or espresso drink. A scoop of vanilla bean ice cream alongside a slice knocks dessert into over-the-top territory. If you want something a little less sweet, a glass of milk or even a sparkling water with a hint of lemon complements the richness perfectly.
Creative Ways to Present
If you’re looking to wow your guests, serve your Copycat Ding Dong Cake Recipe on a rustic wooden board or elevated cake stand. Cut into fun bite-sized squares for events or parties to let everyone enjoy multiple servings. Wrap individual pieces in parchment for presents or add edible gold leaf for a festive touch. No matter how you present it, this cake never fails to impress visually and in flavor.
Make Ahead and Storage
Storing Leftovers
Leftover Copycat Ding Dong Cake Recipe keeps wonderfully in the fridge for up to 4 days. Store it in an airtight cake container or cover tightly with plastic wrap to maintain moisture and prevent it from drying out. The filling and glaze may make it a bit delicate, so handle with care when slicing after refrigeration.
Freezing
This cake freezes beautifully if you want to enjoy it later. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. Frozen slices can last up to 2 months. When ready to eat, thaw in the refrigerator overnight to preserve the texture and flavor.
Reheating
Since the Copycat Ding Dong Cake Recipe is best enjoyed chilled or at room temperature, reheating is not necessary and can affect the texture of the frosting and glaze. Simply allow frozen slices to come to room temperature or enjoy cold for a refreshing treat.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk mixed with a tablespoon of vinegar or lemon juice to mimic buttermilk’s acidity, which helps the cake rise and stay tender.
Is this cake very sweet?
It has a balanced sweetness, with richness from the chocolate and cream that prevent it from feeling overly sugary, making it approachable even if you prefer less sweet desserts.
Can I make this cake gluten-free?
With careful ingredient swaps, such as using a gluten-free all-purpose flour blend, you can adapt this recipe, but results may vary slightly in texture.
How long does it take to assemble the cake once the layers are baked?
Assembly usually takes about 20 to 30 minutes, depending on your experience with layered cakes and piping.
Can I make the filling and glaze ahead of time?
Absolutely! Both the cream filling and chocolate glaze can be prepared a day in advance and refrigerated. Just bring them back to room temperature and give a quick whip before using.
Final Thoughts
This Copycat Ding Dong Cake Recipe is a true showstopper that combines nostalgia with homemade magic. The moist chocolate cake, fluffy whipped cream filling, and shiny chocolate glaze come together in a way that’s both comforting and irresistible. Trust me, once you try it, this cake will have a permanent spot in your dessert rotation. So grab your mixing bowls and get ready to make some sweet memories!
Print
Copycat Ding Dong Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 34 minutes
- Total Time: 54 minutes
- Yield: 14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Copycat Ding Dong Cake recipe recreates the beloved classic snack cake featuring moist chocolate cake layers filled with a luscious creamy center and finished with a rich chocolate glaze. Perfect for any occasion, this homemade version satisfies your sweet tooth with layers of chocolatey goodness, fluffy filling, and smooth ganache.
Ingredients
Chocolate Cake
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup canola oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup freshly brewed hot coffee
Filling
- 5 tablespoons all-purpose flour
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
Chocolate Ganache
- 16 ounces semi-sweet chocolate chips
- 2 cups heavy cream
Decoration
- 1 tube white cookie icing
Instructions
- Prepare the Chocolate Cake Batter: In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and kosher salt. In another bowl, whisk buttermilk, canola oil, eggs, and vanilla extract until blended. Gradually add the wet mixture into the dry ingredients. Finally, incorporate the freshly brewed hot coffee, mixing until smooth to create a thin batter.
- Bake the Cake Layers: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Pour the batter evenly into the pans. Bake for 30-34 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cakes to cool completely on a wire rack.
- Make the Creamy Filling: In a saucepan, whisk flour and milk over medium heat until the mixture thickens and bubbles, forming a pudding-like consistency. Remove from heat and stir in vanilla extract. Allow to cool. In a mixing bowl, beat softened butter and sugar until light and fluffy. Gradually add the cooled flour mixture and beat until smooth and creamy.
- Prepare the Chocolate Ganache: Heat heavy cream in a saucepan over medium heat until it just begins to simmer. Pour hot cream over semi-sweet chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy. Allow ganache to cool slightly to thicken but remain pourable.
- Assemble the Ding Dong Cake: Level the cooled cake layers if necessary. Spread the creamy filling evenly on top of one cake layer, then place the second layer on top. Pour the chocolate ganache over the assembled cake, spreading evenly to cover all sides.
- Decorate: Use the white cookie icing tube to pipe decorative lines or patterns on top of the cake for the classic Ding Dong look. Refrigerate the cake for at least 1 hour to set the ganache before slicing and serving.
Notes
- You can substitute brewed coffee with hot water and instant coffee granules if preferred to enhance chocolate flavor.
- Ensure the cake layers are completely cool before applying filling to prevent melting.
- For a firmer ganache, refrigerate longer, but bring to room temperature before slicing.
- Store the cake covered in refrigerator for up to 3 days for best freshness.
